Easy Chocolate Chip Muffins are the perfect way to start your day and these are the best muffins. The recipe for classic Chocolate Chip Muffins from Scratch is easy to follow, and you only need a few simple ingredients. These bakery style muffins will be loved by everyone, young and old. They’re sure to become a favorite breakfast treat!
The Best Chocolate Chip Muffins From Scratch
When you are craving something sweet, these chocolate chip muffins will do the trick. Serious, who doesn’t love a good chocolate chip muffin? These treats are sure to please everyone who tries them.
With a recipe this super easy to follow and only requires a few simple ingredients, you won’t want to use a box mix ever again. Plus, the end result is delicious – perfect for satisfying any sweet tooth.
Easy muffin recipes
- Banana Carrot Muffins
- Whole wheat pumpkin muffins
- Pumpkin Banana Chocolate Chip muffins
- Banana Chocolate chip muffins
- Pumpkin Banana muffins
- Banana Coconut Muffins
- Whole Wheat apple muffins
- Mini Blueberry Muffins
Tips for making Blueberry Muffins with crumb topping
Room temperature ingredients. Having room temperature milk, butter, and eggs when making muffins is going to give you perfectly fluffy muffins every time. When you use room temperature ingredients you get a smooth mixture that traps the air when mixing and then gives you fluffy muffins as they bake in the oven.
Gently stir the batter. When you are mixing the batter you don’t want to over stir.
Fill the muffin liners appropriately. You do not want to overfill the muffin liners. Follow the directions for the specific muffin recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule.
Bake one tray at a time. Use the center of the oven rack and bake one tray of muffins at a time. This will give you the best homemade muffins results.
When making blueberry muffins my favorite pan to use is my Calphalon Nonstick muffin pan, and then I use paper muffin cups, you can get them quite cheap on amazon! It is like $6 for 300 of them here.
If you are looking for a less messy way to fill your muffin cups when making blueberry muffins with streusel topping this Batter Dispenser with Measurement for Muffins is perfect!!
What kind of chocolate chips are best in this recipe?
I like to use semi sweet chocolate chips in this homemade chocolate chip muffins recipe. I think the semi has just the right sweetness for the muffins. However, if you prefer a bigger punch of chocolate you can use milk chocolate chips. If you like your muffins with a little bit more bitterness to the chocolate, dark chocolate chips will also work. You can also use chocolate chunks instead of chocolate chips.
Can I add nuts to my chocolate chip muffins?
You can add nuts if you would like. I often add walnuts because I love their flavor and texture with the chocolate chips in the muffins, but any nut would work well. Just be sure that you chop them up finely so that they don’t overpower the other flavors in the muffin.
How to Store Muffins
Once your muffins have cooled, you can store them in an airtight container at room temperature for up to 3 days. You can also freeze them if you will not be able to finish the muffins before they go bad.
Can I freeze muffins?
It is easy to freeze classic chocolate chip muffins. Wait for the muffins to cool. Once they are cooled completely, simply place them in a freezer-safe bag and remove as much air as possible before sealing. You can also wrap each muffin in plastic wrap to give an added layer of protection against freezer burn. This will also help to keep the muffins from sticking together in the freezer bag. As long as the muffins are stored properly, they will stay fresh for up to 2 months in the freezer. To thaw, place them in the fridge overnight or on the counter for a few hours.
How to reheat muffins
Nothing is better than a warm muffin right out of the oven, especially these simple chocolate chip muffins but of course, they will eventually cool so you will need to reheat homemade muffins. These taste amazing even when they are room temperature but I love them warmed up. All you have to do is pop them in the microwave for 15-20 seconds to heat the muffins and they will be as warm as when they came out of the oven!
How do you keep muffins from getting soggy?
There are a few reasons that the muffins get soggy. The biggest reason for this is that you place the chocolate chip muffins in the container when they are still hot. When you place the lid on the lid on the container, the moisture has nowhere to go and will settle on the muffins.
Let the chocolate chip muffins cool completely on a wire rack. This lets the muffins cool from all angles, including let them cool on the bottom. Then as you are ready to place them in the air tight container, place a paper towel or napkin in the bottom of the container. Then, place a few saltine crackers in the bottom of the container. This is a special trick that a lot of people don’t know. It will absorb the moisture and prevent your muffins from getting a sticky top and getting soggy.
How to Make The Perfect Dome for Chocolate Chip Muffins
There 2 ways to get that perfect dome on your chocolate chip muffins. Letting the batter rest while your oven is preheating will help the muffins to rise and form a perfect dome shape. Baking muffins initially at 425 degrees will cause steam in the batter to release rapidly. This is the other trick for getting the muffins to form a perfect dome. However, make sure you don’t bake them for more than 6-7 minutes at this temperature, otherwise the top and bottom will burn.
How to Serve Chocolate Chip Muffins
There are a few different ways that you can serve chocolate chip muffins. You can eat them as is, with a little butter or margarine spread on top, or with some type of jam or jelly. They are also delicious when served with a hot cup of coffee or tea.
- All Purpose flour
- Baking Powder
- Granulated sugar
- Pure Vanilla Extract
- Whole milk
- Salted butter
- Semi-sweet mini chocolate chips
How to Make Classic Chocolate Chip Muffins From Scratch
Line a jumbo 6-count muffin pan with liners and grease the liners generously with butter. Set aside.
Take butter and sugar in a large bowl and beat them using a hand mixer on medium speed until the mixture turns creamy. This will take about 3-4 minutes.
Next, add the vanilla extract, eggs, baking powder, and salt to the butter mixture. Beat using a hand mixer till everything is well incorporated and the mixture turns smooth. This will take about 30-60 seconds.
Now, add half of the flour and gently mix it with a silicone spatula. Mix only till the flour disappears. At this stage, the mixture will be thick. Next, add in the milk and stir everything to combine.
Add the rest of the flour and gently mix it using a silicone spatula. Don’t overmix. (Mix only till the flour disappears)
Add in the chocolate chips (3/4th cup) and gently fold them in using a silicone spatula.
Preheat your oven to 425 degrees F. Let the batter rest while you preheat your oven.
Divide the batter between each muffin cup, filling almost to the top. Tap the muffin pan gently on a hard surface. Sprinkle reserved Chocolate chips on top (this step is optional, you can add all the chocolate chips in the batter itself if you want).
Bake in a preheated oven at 425 degrees F for 6 minutes, then keep the muffins in the oven and reduce the temperature to 375 degrees and bake for another 15-16 minutes or until the top turns golden brown and the toothpick inserted in the middle comes out clean.
Allow them to cool in the pan for 5 to 10 minutes before serving.
Breakfast muffins recipe
Classic Chocolate Chip Muffins Recipe
- 2 cups All Purpose flour
- ½ tbsp Baking Powder
- 1 cup Granulated sugar
- 1 tsp Pure Vanilla Extract
- ½ cup Whole milk
- ½ cup Salted butter at room temp
- 1/4 tsp Salt
- 2 Eggs
- ¾ cup + 2 tbsp Semi-sweet mini chocolate chips
- Line a jumbo (7 cm) 6-count muffin pan with liners and grease the liners generously with butter. Set aside.
- Take butter and sugar in a large bowl and beat them using a hand mixer on medium speed until the mixture turns creamy. This will take about 3-4 minutes.
- Next, add the vanilla extract, eggs, baking powder, and salt to the butter mixture. Beat using a hand mixer till everything is well incorporated and the mixture turns smooth. This will take about 30-60 seconds.
- Now, add half of the flour and gently mix it with a silicone spatula. Mix only till the flour disappears. At this stage, the mixture will be thick. Next, add in the milk and stir everything to combine.
- Add the rest of the flour and gently mix it using a silicone spatula. Don’t overmix. (Mix only till the flour disappears)
- Add in the chocolate chips (3/4th cup) and gently fold them in using a silicone spatula.
- Preheat your oven to 425 degrees F. Let the batter rest while you preheat your oven.
- Divide the batter between each muffin cup, filling almost to the top. Tap the muffin pan gently on a hard surface. Sprinkle reserved Choco chips on top (this step is optional, you can add all the choco chips in batter itself if you want).
- Bake in a preheated oven at 425 degrees F for 6 minutes, then keep the muffins in the oven and reduce the temperature to 375 degrees (190 degrees c) and bake for another 15-16 minutes or until the top turns golden brown and the toothpick inserted in the middle comes out clean.
- Allow them to cool in the pan for 5 to 10 minutes before serving.
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